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| thai cooking school |
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| Thai Cooking School--for Fletch, the budding chef, this was a no-brainer. For me, I was trying to think of every reason why we shouldn't do it. While it sounded like fun based on the owner Eddy's description, it was still cooking and at his school, each person is armed with their own cooking tools, wok and gas stove top so everyone does actually have to cook. Eventually I conceded and three days later we found ourselves at the first day of our two-day cooking course. |
| 2002-2003 |
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| > thailand |
| > home |
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| We made five dishes in the morning, which made up our lunch, and then finished with three additional dishes in the afternoon; which serves as your dinner since you are too full to just even taste it. We found that cooking Thai is fairly easy when you have properly prepped. Skill comes into play when you have your gas burner on "high" and have to move quickly. I burned a few things and had to start over at least once, but so did Fletch so I didn't feel totally incompetent. |
| The course started with a trip to the local market to learn how to identify the ingredients that are needed to cook authentic Thai food, some of which we discovered that you can't get in the States (silk worms, scorpions, crickets, etc.) which I was secretly glad about. |
| We waited a few days before we took Day 2 of our cooking course, but by the time we were in front of our woks for the second time we could have opened up our own Thai restaurant. We were reminded that Thai cooking is all about the preparation, so Day 2 focused on how to prep everything and by the end of the day we were certified Thai cooks (on paper at least). I found that my talent lies in garnishes, while Fletch's is in the actual cooking. |
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